Using a vegetable peeler, remove the zest from the lemons over the punch bowl, avoiding the pith. Set aside the peeled lemons. Add cinnamon, sugar, ginger, and bitters to the bowl. Top with boiling water and stir to dissolve sugar. Use a muddler to lightly crush all ingredients and allow to steep until water cools.
While ingredients in bowl are cooling, juice and strain the lemons, add to punch bowl. Stir in rye, bourbon, Paula’s Texas Orange, and cider. Refrigerate for an hour and then strain out solids. Serve on the rocks with a cinnamon stick for garnish.